Nicoise Salad With Basil and Anchovy-Lemon Vinaigrette
Here, I've riffed on a classic French salade niçoise. I save the anchovy for the dressing, but anchovy admirers can add more for garnish — and anchovy avoiders can simply leave them out. The only cooking is boiling the potatoes and haricots verts, which can be done together in the same pot. You can add a boiled egg if you like. Dressing the vegetables while warm helps them absorb all the good flavors more deeply, making this a salad that manages to be intense and light at the same time. Which is just what you want in the steamiest time of the year.
Here, I've riffed on a classic French salade niçoise. I save the anchovy for the dressing, but anchovy admirers can add more for garnish — and anchovy avoiders can simply leave them out. The only cooking is boiling the potatoes and haricots verts, which can be done together in the same pot. You can add a boiled egg if you like. Dressing the vegetables while warm helps them absorb all the good flavors more deeply, making this a salad that manages to be intense and light at the same time. Which is just what you want in the steamiest time of the year.
- 2 tablespoons lemon juice
- 1/2 teaspoon dijon mustard
- 1 large garlic clove minced
- 4 hard-boiled eggs (optional)
- 3/4 teaspoon grated lemon zest
- 2 anchovy fillets chopped
- 1/4 teaspoon salt more as needed
- 1/3 cup olive oil more as needed
- 1/4 pound baby red potatoes
- 1/2 pound haricots verts or green beans
- 1 tablespoon finely chopped basil
- 8 radishes cut into wedges or 1 slender cucumber, peeled and sliced
- 2 large, ripe tomatoes cut into wedges, or 1 pint cherry tomatoes, halved
- 2 (6 or 7-ounce) cans tuna packed in olive oil drained
- 1/2 cup pitted kalamata olives sliced
- freshly cracked black pepper for serving
- flaky sea salt for serving
- torn basil leaves for serving
- Carbohydrate 24.9181417147791 g
- Cholesterol 8.4 mg
- Fat 26.1330673585025 g
- Fiber 4.44366766318418 g
- Protein 5.93720394889111 g
- Saturated Fat 3.66381035542075 g
- Serving Size 1 1 recipe (462g)
- Sodium 636.835386046252 mg
- Sugar 20.4744740515949 g
- Trans Fat 0.967685123435814 g
- Calories 345 calories
Step-by-step
- Make the vinaigrette: Using the flat side of a knife, smash garlic clove, anchovy fillets and salt into a paste. Transfer to a small bowl and stir in lemon juice, zest and mustard. Using a whisk, slowly pour in olive oil while stirring constantly. Adjust seasoning as needed.
- Place potatoes in a medium pot and cover them with 2 or 3 inches of cold water. Salt the water and bring to a boil. When water comes to a boil, continue cooking potatoes until fork tender, 10 to 15 minutes more. Add haricots verts during the last 1 minute of cooking (if using regular green beans, add them during the last 2 to 3 minutes of cooking depending on how thin they are). Drain vegetables and let sit until cool enough to handle but still quite warm. Halve potatoes, transfer to a small bowl along with the haricots verts and dress everything to coat with some (but not all) of the vinaigrette. When completely cool, toss in chopped basil.
- On a large platter or four individual plates, arrange potatoes and haricots verts, radishes or cucumbers, tomatoes and tuna, and hard-boiled eggs, if using. Scatter olives over the top and drizzle with remaining vinaigrette. Serve garnished with freshly ground black pepper, flaky sea salt and torn basil leaves.
A Light and Zesty Nicoise Salad: Perfect for Summer Evenings
The summer heat can often make cooking feel like a chore. But what if I told you there's a vibrant, flavorful salad that requires minimal cooking and delivers maximum taste? This Nicoise salad, a riff on the classic French dish, is my go-to summer meal. It's light, refreshing, and incredibly satisfying – the perfect balance for a warm evening.
I love how customizable this recipe is. Anchovy lovers can go wild, adding extra fillets to the dressing or as a garnish. Not a fan? No problem! Simply omit them, and you still end up with a delicious salad. The beauty of this Nicoise lies in its flexibility. It's adaptable to your preferences and whatever fresh ingredients you have on hand. I sometimes swap out the radishes for cucumbers, or add a sprinkle of capers for an extra salty tang. The possibilities are endless!
The secret to this salad's intense flavor? Dressing the warm vegetables. It allows them to soak up all the deliciousness from the vinaigrette, creating a harmonious blend of textures and tastes. The vinaigrette itself is simple yet sophisticated. A harmonious blend of fresh lemon zest and juice, fragrant garlic, salty anchovies (optional), and high-quality olive oil. The resulting dressing is bright, zesty, and deeply flavorful, perfectly complementing the other ingredients.
The process is remarkably simple. While the potatoes and green beans are boiling, you can prepare the vinaigrette. It's a quick process, and the most challenging part is patiently waiting for the potatoes to become perfectly tender. Then, it's a matter of assembling the salad. Arrange your cooked potatoes and green beans, alongside juicy tomatoes, tuna, olives, and radishes (or cucumbers). The final touch? A generous drizzle of the remaining vinaigrette and a sprinkle of fresh basil.
I find this salad to be incredibly versatile. It’s perfect for a casual weeknight dinner, a sophisticated lunch gathering, or even a light and refreshing picnic. It's a dish I've made countless times, and each time, it’s met with rave reviews. The combination of textures and flavors is simply irresistible. You'll find yourself reaching for another bite, and then another.
The beauty of this recipe is not only in its simplicity and taste, but also in its ability to transport you. Each bite is a mini vacation, a taste of the French Riviera, even if you're enjoying it on your own patio. It's the perfect way to slow down, savor the moment, and appreciate the simple pleasures in life. And the best part? You'll be done with the cooking and ready to enjoy your summer evening in no time.
So, gather your ingredients, roll up your sleeves (although you won't need much effort!), and prepare for a culinary journey. Your taste buds will thank you. This is more than just a salad; it's an experience. This summer, let the Nicoise salad be your culinary escape.
Tips and Variations
For the Vinaigrette: Don't be afraid to experiment with the vinaigrette. Add a pinch of red pepper flakes for a hint of spice, or try swapping the Dijon mustard for whole grain mustard for a more robust flavor. A touch of honey or maple syrup can add a subtle sweetness.
Vegetable Variety: Feel free to add other vegetables to your salad, such as bell peppers, artichoke hearts, or asparagus. Experiment and see what combinations you enjoy most.
Protein Options: While tuna is traditional, you can substitute grilled chicken, chickpeas, or even white beans.
Make it Ahead: The salad components can be prepared ahead of time. Cook the potatoes and green beans a day in advance, and store them separately in the refrigerator. The vinaigrette can also be made ahead and stored separately. Assemble the salad just before serving to maintain the best texture and flavor.
Serving Suggestions: This salad is delightful on its own, but it can also be served alongside grilled fish or chicken for a complete meal. A crusty baguette is the perfect accompaniment.
Enjoy this classic with a twist, and let me know what you think in the comments below. Happy cooking!
